Kringle: A Taste of Home

The scent of almond and warm pastry takes me right back to childhood Christmases. I remember standing on a stool, barely tall enough to see over the counter, watching my mom carefully spread the eggy puff pastry over the delicate crust. The anticipation was almost unbearable as the aroma intensified, filling the kitchen with a promise of sweet, nutty goodness. It wasn’t just a dessert; it was a symbol of family, love, and the magic of the holidays.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 30 minutes
• Servings: 28
• Yields: 2 puffs
• Dietary Type: Vegetarian

Ingredients

For the Crust:

• ½ cup oleo (margarine)
• 1 cup flour
• 2 tablespoons water

For the Puff:

• 1 cup water
• ½ cup oleo (margarine)
• ½ teaspoon almond extract
• 1 cup flour
• 3 eggs

For the Glaze:

• ½ cup powdered sugar
• ½ teaspoon almond extract
• Milk, to make a thick drizzle
• Walnuts, chopped (optional)

Equipment Needed

• Large cookie sheet
• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Pastry brush (optional)

Instructions

1. Prepare the Crust: In a mixing bowl, cut the ½ cup of oleo into the 1 cup of flour using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
2. Bind the Crust: Gradually add the 2 tablespoons of water, mixing until the dough just comes together. Be careful not to overmix.
3. Divide and Shape: Divide the dough into 2 equal portions. On a large cookie sheet, press each portion into a (9×4) inch rectangle. These will be the base for your Kringle.
4. Make the Puff Pastry: In a saucepan, bring 1 cup of water and ½ cup of oleo to a boil over medium heat. Make sure the oleo is fully melted.
5. Add Flavor: Remove the saucepan from the heat and stir in the ½ teaspoon of almond extract.
6. Incorporate Flour: Add the 1 cup of flour all at once and mix vigorously and quickly until a smooth dough forms and pulls away from the sides of the pan.
7. Add Eggs: Let the dough cool slightly for a minute or two. Then, add the 3 eggs, one at a time, beating well after each addition until fully incorporated. The dough will seem curdled at first, but it will come together with continued mixing. This step is crucial for the puff pastry to rise properly.
8. Assemble the Kringle: Divide the puff pastry mixture in half and spread it evenly over the prepared crust rectangles on the cookie sheet.
9. Bake: Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 60 minutes. The puff pastry should be golden brown and puffed up.
10. Prepare the Glaze: While the Kringle is baking, prepare the glaze. In a small bowl, whisk together the ½ cup of powdered sugar and ½ teaspoon of almond extract.
11. Adjust Consistency: Add milk, a teaspoon at a time, until you reach a thick, drizzling consistency. Be careful not to add too much milk, or the glaze will be too thin.
12. Cool and Glaze: Remove the Kringle from the oven and let it cool completely on the cookie sheet. Once cooled, drizzle generously with the prepared glaze.
13. Garnish (Optional): If desired, sprinkle the glazed Kringle with chopped walnuts.
14. Serve: Cut into slices and serve.

Expert Tips & Tricks

• Oleo vs. Butter: While oleo (margarine) is called for in the original recipe, using real butter (salted or unsalted) will add a richer, more complex flavor to both the crust and the puff pastry.
• Egg Incorporation: The most common mistake is not beating the eggs in well enough. Use an electric mixer if you have one to ensure each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
• Oven Temperature: Ovens can vary, so keep an eye on the Kringle during the last 15 minutes of baking. If it’s browning too quickly, tent it loosely with foil.
• Make-Ahead Tip: The crust can be made a day in advance and stored in the refrigerator, tightly wrapped in plastic wrap.
• Flavor Boost: For an extra burst of almond flavor, add a few drops of almond extract to the egg mixture.

Serving & Storage Suggestions

Kringle is best served at room temperature. The flaky pastry and sweet glaze make it a delightful treat with a cup of coffee or tea.

• Storage: Store leftover Kringle in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Freezing: Kringle can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.
• Reheating: While Kringle is delicious at room temperature, you can reheat it briefly in a warm oven (300°F/150°C) for a few minutes to crisp it up slightly.

Nutritional Information

Please note that these are estimates, and actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	107 kcal	5%
Total Fat	7.1 g	10%
Saturated Fat	1.4 g	7%
Cholesterol	23 mg	8%
Sodium	84 mg	4%
Total Carbohydrate	9.1 g	3%
Dietary Fiber	0.2 g	1%
Sugars	2.2 g	N/A
Protein	1.7 g	3%

Variations & Substitutions

• Gluten-Free Kringle: Substitute the all-purpose flour with a gluten-free blend designed for baking. You may need to add a binding agent like xanthan gum for better texture.
• Dairy-Free Kringle: Replace the oleo with a dairy-free margarine alternative. Ensure the milk used for the glaze is also dairy-free (almond, soy, or oat milk work well).
• Extract Variations: Experiment with different extracts in the puff pastry and glaze. Vanilla, lemon, or orange extract can add a unique twist.
• Nut Alternatives: If you’re not a fan of walnuts, try pecans, almonds, or even a sprinkle of toasted coconut.
• Seasonal Fillings: Add a layer of fruit filling between the crust and the puff pastry. Apple pie filling, cherry filling, or even a layer of jam can be delicious.
• Chocolate Glaze: Substitute some of the powdered sugar in the glaze with cocoa powder for a rich chocolate flavor.

FAQs (Frequently Asked Questions)

Q: Why is my puff pastry not rising properly?
A: The most common cause is not beating the eggs in thoroughly enough or adding them while the dough is too hot. Ensure the dough has cooled slightly before adding the eggs and beat well after each addition.

Q: Can I use butter instead of oleo (margarine)?
A: Absolutely! Butter will enhance the flavor of the Kringle. Use salted or unsalted butter according to your preference.

Q: My glaze is too thin. How can I fix it?
A: Add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

Q: Can I make the crust ahead of time?
A: Yes, the crust can be made a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator.

Q: How do I know when the Kringle is done baking?
A: The puff pastry should be golden brown and puffed up. A toothpick inserted into the center should come out clean. If it’s browning too quickly, tent it loosely with foil.

Final Thoughts

This Kringle recipe is more than just a dessert; it’s a taste of tradition, a slice of comfort, and a reminder of cherished memories. I encourage you to try this recipe and create your own Kringle moments with your loved ones. Don’t be afraid to experiment with variations and substitutions to make it your own signature treat. Share your creations and feedback – I’d love to see your Kringle masterpieces! Pair it with a warm cup of coffee or a scoop of vanilla ice cream for the ultimate indulgence. Happy baking!